Roasted Brussels Sprout Polenta Bowl

Prep: 15 minsCook: 15 minsTotal: 30 minutes
Fat 24 Carbs 34 Protein 7
Yield 4 1x


For the Brussels Sprouts

  • 1 pound brussels sprouts, halved
  • 23 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons aged balsamic vinegar
  • ½ teaspoon sea salt

For the Caramelized Onions

  • 1 large red onion, finely sliced
  • 3 tablespoons of olive oil
  • salt, to taste

For the Kale

  • 4 cups kale, deboned and packed
  • 3 tablespoons olive oil
  • 1/2 tablespoon garlic powder
  • salt and pepper, to taste

For the Polenta

  • 1 18oz. tube of polenta
  • 12 cups vegetable broth


  • Micro greens
  • harissa sauce


For the Brussels Sprouts

  1. Follow the directions for FFF’s Balsamic Sea Salt Roasted Brussels Sprouts

For the Caramelized Onions

  1. Heat 3 tablespoons of olive oil in a large frying pan over low/medium heat.
  2. Add sliced red onion to the pan. Let cook for 6-8 minutes (stirring occasionally) over low/medium heat until onions are translucent.
  3. Season with salt to taste and set aside.

For the Kale

  1. In the same frying pan as the onions, heat 3 tablespoons of olive oil. Add kale.
  2. Season with garlic powder and salt and sauté for 2 minutes. Just long enough to wilt the kale, before it gets soggy. Set aside.

For the Polenta

  1. Open one tube of polenta, cut it into chunks, and place into a medium pot.Turn to medium/high heat.
  2. Add 1/2 cup of chicken broth at a time to the polenta and mix continuously until creamy (about 1-2 cups in total, depending on how creamy you like your polenta). Once creamy, remove from heat and set aside.

Nutrition Facts

Serving Size: 1/4 Calories: 382 Sugar: 4 Fat: 24 Carbohydrates: 34 Fiber: 6 Protein: 7
Author: Lee Hersh
Blueberry Flax Superfood Smoothie in a Cup

5 Secrets to Healthy & Delicious Smoothies

Our best tips & recipes to perfectly sublime smoothies!